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Q37843884-11E5B3B5-9A2B-4F46-AAC5-CEF7ED348D6F
Q37843884-11E5B3B5-9A2B-4F46-AAC5-CEF7ED348D6F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37843884-11E5B3B5-9A2B-4F46-AAC5-CEF7ED348D6F
Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.
P2860
Q37843884-11E5B3B5-9A2B-4F46-AAC5-CEF7ED348D6F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37843884-11E5B3B5-9A2B-4F46-AAC5-CEF7ED348D6F
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
71507cbc0e43221529e66022fc478c9a0a947290
P2860
Occurrence and formation of biologically active amines in foods.